Almond and chocolate alliance

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

Tenderness of Easter. This recipe features delicate flavours of almond milk in a smooth silky bavarois. A dark chocolate mousse and a praline crunch create depth and contrast.

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Recipe components

Callebaut® ingredients

Chocolate sponge

Ingredients	Preparation
100g egg yolks 200g whole egg(s) 200g sugar	Beat the egg yolks with sugar until white.
180g egg white 25g sugar	Whisk together until it stands in peaks.
85g flour 30g cocoa powder	Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites.
Spread onto a 60 x 40 cm baking sheet and bake for 12 minutes at 180°C.

Almond milk bavarois

Ingredients	Preparation
150g milk 37g sugar 91g egg yolks	Prepare a crème Anglaise.
60g melted gelatin	Add and mix in.
120g almond milk	Add and leave to cool.
90g Italian meringue 300g half whipped cream 35%	Incorporate.
Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.

Feuilletine praliné

Ingredients	Preparation
280g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket 20g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - 823 - 5kg Block 100g Callebaut - Biscuit Crunch - Deco&Textures - Pailleté Feuilletine - 2.5kg Box	Mix together, leave to crystallise and cut out with a cutter of your choice.

Chocolate mousse

Ingredients	Preparation
160g egg yolks 160g sugar	Prepare a pâte à bombe.
140g whipped cream	Add.
320g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Sao Thomé - 2.5kg Callets	Melt and add.
500g whipped cream 35%	Fold in gently.